Ingredients with Measurements:
- 1 1/2 cups coconut milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 5 egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut
Special equipment needed:
- 6 (4-ounce) ramekins
- Blender or food processor
- Fine mesh strainer
- Baking dish
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a saucepan, heat the coconut milk, heavy cream, sugar, and salt over medium heat until it comes to a simmer.
3. In a separate bowl, whisk together the egg yolks and vanilla extract.
4. Slowly pour the hot coconut milk mixture into the egg yolks, whisking constantly to prevent the eggs from cooking.
5. Add the sweetened shredded coconut to the mixture and blend until smooth using a blender or food processor.
6. Strain the mixture through a fine mesh strainer to remove any lumps.
7. Pour the mixture into 6 (4-ounce) ramekins and place them in a baking dish.
8. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
9. Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
10. Remove the ramekins from the baking dish and let them cool to room temperature.
11. Cover the ramekins with plastic wrap and refrigerate for at least 2 hours, or until set.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Total time: 2 hours and 50 minutes
Temperature:
Preheat oven to 325°F.
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories: 290
Fat: 22g
Saturated Fat: 16g
Cholesterol: 175mg
Sodium: 220mg
Carbohydrates: 22g
Fiber: 1g
Sugar: 20g
Protein: 4g
Substitutions for ingredients:
- You can use unsweetened shredded coconut instead of sweetened shredded coconut.
- You can use light coconut milk instead of regular coconut milk.
- You can use half-and-half instead of heavy cream.
Variations:
- You can add a tablespoon of rum or coconut rum to the mixture for a boozy twist.
- You can top the pot de crème with whipped cream and toasted coconut flakes.
- You can add a layer of raspberry or mango puree to the bottom of each ramekin before pouring in the pot de crème mixture.
Tips and tricks:
- Make sure to strain the mixture through a fine mesh strainer to remove any lumps or bits of shredded coconut.
- To prevent the pot de crème from cracking, make sure to let them cool to room temperature before refrigerating.
- If you don't have ramekins, you can use small mason jars or espresso cups instead.
Storage instructions:
Cover the ramekins with plastic wrap and refrigerate for up to 3 days.
Reheating instructions:
Serve the pot de crème chilled.
Presentation ideas:
Serve the pot de crème in the ramekins or transfer them to small dessert plates. Top with whipped cream and toasted coconut flakes.
Garnishes:
Toasted coconut flakes, whipped cream, fresh berries, mint leaves.
Pairings:
Pair the pot de crème with a glass of sweet dessert wine, such as Moscato or Sauternes.
Suggested side dishes:
Serve the pot de crème as a standalone dessert.
Troubleshooting advice:
- If the pot de crème is overcooked, it will curdle and separate. Make sure to keep an eye on them while they're baking and remove them from the oven as soon as the edges are set and the center is slightly jiggly.
- If the pot de crème is undercooked, it will be too runny. Make sure to bake them for at least 30-35 minutes, or until the edges are set and the center is slightly jiggly.
Food safety advice:
Make sure to refrigerate the pot de crème immediately after they've cooled to room temperature to prevent bacteria growth.
Food history:
Pot de crème is a French dessert that dates back to the 17th century. It was originally made with chocolate and served in small porcelain pots, hence the name "pot de crème" which translates to "pot of cream."
Flavor profiles:
Creamy, coconutty, sweet, slightly salty.
Serving suggestions:
Serve the pot de crème chilled and garnished with toasted coconut flakes and whipped cream.
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